Springtime Protein Treats for Your Sweet Tooth

Nobody makes protein treats like 1st Phorm Elite Athlete, Kerri Hayes!

To celebrate the start of Spring 2020 and the start of the 8-Week Spring Sprint TransPHORMation Challenge, she put together a few absolutely incredible protein recipes!

That way you can enjoy these delicious treats and spring flavors while working towards your goals! 

Cinnamon Cookie Batter Carrot Cake

Ingredients (8 servings):

For The Carrot Cake:

1 cup Kodiak Cakes
1 cup of Level-1 Cinnamon Cookie Batter
3 cups grated carrots
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup coconut oil melted
2 large eggs
1/3 cup stevia
1/2 cup plain fat-free greek yogurt
1/3 cup apple sauce

For The Frosting:

1 1/2 cups plain greek yogurt
1/4 cup stevia
2 tbsp pure maple syrup
1 tsp vanilla extract
1/2 cup pecans

Directions:

1. Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking pan with PAM spray

2. In a medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger and set aside.

3. In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, greek yogurt, and apple sauce.

4. Add the wet to the dry and stir until just incorporated

5. Fold in the carrots and raisins (optional).

6. Bake for 20-25 minutes until toothpick comes out clean.

7. Allow to cool completely to room temperature before frosting.

8. To prepare the frosting, stir together the greek yogurt, stevia, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.

9. Let the frosting set for 1-2 hours before slicing and serving.

Macros (per serving):

Calories: 296

Protein: 18g

Carbs: 26g

Fat: 14g

Luscious Lean Lemon Bars

Ingredients (6 servings):

For the Crust:

1/2 cup all-purpose flour
2 scoop Level-1 Vanilla Ice Cream
1/3 cup cold butter diced
2 tbsp water
1/4 cup Stevia powder

For the Lemon filling:

4 large eggs
1/2 cup Swerve confectioners sugar
1/2 cup fresh squeezed lemon juice
2 tbsp cornstarch or flour

Directions

1. Preheat oven to 350ºF and line an 8-inch x 8-inch cake pan with parchment paper. Set aside.

2. Prepare the crust by mixing together all ingredients, forming a ball. Transfer dough into the pan and use your hands and/or a spatula to spread to the edges of the pan.

3. Bake crust for 10 minutes at 350ºF.
While the crust is baking, prepare filling. Whisk 4 eggs in a medium-size bowl and then add the rest of the ingredients. Whisk again well.

4. Remove crust from oven, cool and pour on filling. Place back in the oven and bake for an additional 18-20 minutes.

5. Allow to cool completely.

6. Serve. (If you would like larger bars, cut into 6 servings. If you prefer smaller bars, cut into 12 servings.)

Macros (Big Bars/6 servings): 

Calories: 236

Protein: 14g

Carbs: 26g

Fat: 14g

Macros (Smaller Bars/12 servings): 

Calories: 118

Protein: 7g

Carbs: 13g

Fat: 7g

Protein Berry Bowls

Ingredients:

For the Base:

1 scoop Level-1 Blueberry Muffin
3 scoops of Opti-Reds 50
1 cup almond milk
1/2 cup coconut water
2 cups of ice
1 tsp stevia

Directions:

1. Combine ingredients into a high powered blender and blend on high until thick and smooth.

2. Scoop into bowl and top with your choice of toppings.

For the Toppings:

Whatever you have in the house, such as:

Blackberries
Raspberries
Dried Coconut
Chia Seeds
Figs
Dates

Macros (per bowl/1 serving):

Calories: 261

Protein: 27g

Carbs: 31g

Fat: 5g

(Note: Toppings not included in calculations)

Recipes created by 1st Phorm Elite Athlete, Kerri Hayes.